This Lemon Bundt Cake recipe is a rich, buttery, fluffy, lemony dessert finished with a lemon glaze that’s the perfect ratio of sweet and tart. It’s made with ingredients you likely already have on hand, and can easily be made in advance. A win-win all around.
Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted Challenge butter (2 sticks) at room temperature
- 2 cups sugar
- 1 Tablespoon lemon zest (1 lemon)
- 4 eggs
- ½ teaspoon vanilla extract
- ½ cup milk (any kind except non-fat)
- ½ cup sour cream (full fat preferred)
- 1 Tablespoon fresh lemon juice
Glaze
- 2 Tablespoons Challenge butter, melted
- 1 cup powdered sugar
- 1 Tablespoon fresh lemon juice
Cake
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1
Preheat oven to 325°F.
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2
Grease and flour the bundt pan. This step is essential in order to properly remove the baked cake, so be sure to do a thorough job.
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3
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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4
Using an electric mixer, blend the butter until fully smooth.
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5
Add sugar and beat on medium speed for 1-2 minutes. The mixture should be light and fluffy and fully blended.
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6
Add lemon zest and blend.
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7
While still mixing, add the eggs one at a time, with a few seconds of blending in between each egg.
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8
While slowly mixing, slowly add about half of the flour mixture. Then, pour in the vanilla and milk.
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9
Add the second half of the flour, and then the sour cream and lemon juice.
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10
Blend until all the ingredients are well incorporated.
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11
Pour or scoop batter into prepared pan, using a spatula to smooth the top as needed.
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12
Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter.
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13
Cool in the pan on a wire rack for about one hour or until the pan is cool (or just barely warm) to the touch.
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14
Gently use a small spatula to loosen the cake around the center and edges of the pan. Invert the cake onto a plate, firmly tap the bottom of the pan once, and then lift up pan.
Glaze
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1
Melt the butter in a medium sized bowl. Add powdered sugar and use a small whisk to combine.
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2
Add the lemon juice and whisk. The glaze with thicken as it sits a room temperature, so you can play around with how thick you want it before pouring it over the cake.
